Prep Time: 10 minutes | Cook Time: 5 minutes
- 12 jalapeños
- 1 cup cream cheese
- 4 cups vegetable oil
- 2 eggs
- 2 cups breadcrumbs
Prepare jalapeños by cutting off the stem and removing the seeds and membrane without cutting the jalapeño.
Fill the peppers with the cream cheese.
Meanwhile heat oil in a dutch oven to 375ºF. Place eggs in a bowl and whip. In a shallow pan add breadcrumbs.
Toss peppers in egg then the breadcrumbs to coat. Place peppers into oil and fry until golden brown, about 4 minutes. Drain on a paper towel-lined plate and serve.
We like to use gloves when working with jalapeño to avoid contact with our fingers and discomfort.
If you do touch your eye with jalapeño on your finger, rinse your eye with milk. It might sound funny but it works wonders. Trust me.
Serve these poppers with Avocado Hummus to dip.